Ashton Warren's Perfect Twinkie Recipe

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Ashton Warren is a pastry chef in the Michelin-starred Restaurant Marc Forgione in New York City. The multitalented redhead is also a wedding cake and wedding dress designer on the side, besides figuring out way to remake the Twinkie.

Do you love the taste of the classic Twinkie but don't want a sugar-high that leaves you as jittery as an addict going through rehab? I have been experimenting with alternative Twinkie recipes long before Hostess filed for Chapter 11. While it's not clear if the Twinkie will go by the wayside of the Dodo bird, it's time for a Twinkie re-do for the 21st Century. But it's not easy capturing the time-honored taste of the classic vanilla sponge cake snack. There's nothing like that first taste of sweetness that sends shock waves through your teeth and harkens the days of your childhood. In this recipe, the voltage of super sweetness is cutdown, while retaining the treat's guilty-pleasure payoff. The secret to combating that chalky vanilla sponge filled with preservatives: add some instant coffee and almond extract to the cake, mixed with some toasted chopped nuts or a liquor.

Ingredients

Cake

3 eggs

2 1/2 Cupsugar

1 1/2 Cupmilk

1 1/2 Cupvegetable oil

1/2 Teaspoonbaking powder

1/2 Teaspoonbaking soda

1/2 Teaspoonsalt

2 1/2 Cupflour

1/2 Teaspooninstant coffee

1 Teaspoonalmond extract

Cream

2 Cupcold heavy cream

1/2 Cuppowdered sugar

1 vanilla bean or 1 teaspoon extract

Preparation

Cake Step 1:

Wisk the eggs, sugar, milk, oil and vanilla together. In a separate bowl combine all the dry ingredients. A little at a time add the dry to the wet until smooth.

Cake Step 2:

Bake in the mold of your choice at 350 degrees until golden brown and is done in the middle when tested.

Cake Step 3:

When the cakes come out of the oven sprinkle a little sugar on the raw or sugar on top and for a little crunch.

Cake Variations

For fun variations to take this Twinkie to the next level try adding lemon or orange zest to the cake batter before baking or almond extract and some chopped nuts.

Cream Step 1:

Combine in a bowl and wisk until stiff.

Cream Step 2:

Inject into the cake using a baster.

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